Smoked Cowboy Rib-eye
Yippee Ki yay we are having some good-old, melt-in-your-mouth Texas cowboy rib-eye steaks on the smoker today. This is a huge piece of meat and needs to be salted and smoked on indirect heat. We used hickory and it was wonderful. Once it was done we brushed some garlic-herb butter on top and yes, it was as good as it looked!
Servings: 2
Calories: 1062kcal
Ingredients
- 1.5 lb Rib-eye Steak Cowboy
- 1 Tbs Salt
- 3- 4 Tbs Butter
- 1 -2 Garlic cloves
- 2 Rosemary sprigs
- 2 Parsley sprigs
Instructions
- Salt the steak and let it sit out for an hour before smoking.
- Set your smoker to an indirect heat but only cover half or your grill with the heat reflector. (If you do not have this option be prepared to grill it on another grill).
- Smoke until temp reaches 130 degrees
- Melt the butter garlic and herbs and brush the steak and grill it on either side at a high heat to produce a slight char on the outside.
Notes
A good quality cut from a local butcher if possible is always the best choice for this cut.
Nutrition
Calories: 1062kcal | Carbohydrates: 1g | Protein: 69g | Fat: 88g | Saturated Fat: 47g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 33g | Trans Fat: 2g | Cholesterol: 313mg | Sodium: 3981mg | Potassium: 937mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 1363IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 6mg